Everyone loves some pie! So much so that they can’t wait for a slice and simply eat out of the entire pie dish…..
That would be my boyfriend sneaking a few bites! 🙂
No big deal, infact I had asked him to taste that pie, as I do not like Lemon Cream Pie , and it was also made slightly different than the one we had already sliced into- just thought you know he’d grab a slice, not dig into it. Ha , it was funny to find.
Lemon cream pie has been one of those pies that seems to be sneaky, one day it will work, the next day it won’t. I have made it a few times now , once the entire pie came out like soup. Even after refrigerating the darn thing the second I sliced into the pie it just ….souped. There was no firm fluffy cream, it just seeped out all over the plates. What’s really strange about it though is it was fluffy and thick when I put it away to chill, so what happen I have no idea. Still boggles my mind, and I did nothing different from the first time I made it verses the second. Everyone still ate the soupy pie, so that says something, but it didn’t take away being extremely disappointed that it came out the way it did.
I changed a few things making the pie this week, including the kind of crust I used. Normally I use a graham cracker crust and this time I made a flaky pastry pie crust- which my boyfriend claims isn’t his favorite, but the kids loved the pie, so it’s 4 against 1 really at this point. HA! The other little things I changed were more lemon, and more whipping cream trying to prevent the ” soup pie” episode.These two pies came out great! The best yet, but I’ll have to re-do the next one with the graham cracker crust. The pie crust pictured above is called Pat in a pan pie crust, you can see the recipe here, super easy! You can use any pie crust you want, if you have a favorite pie crust use it, and bake it before hand, or you can easily use a already made graham cracker crust, just make your filling and fill the prepared pie crust. The
Whoohoo for no soup pie!
- 1 pie crust * see directions below
- 1 can (14 oz) sweetened condensed milk
- 2 teaspoons grated lemon peel
- 1/2 cup fresh lemon juice ( about 2-3 lemons)
- 2 cups whipping cream
- Mix the condensed milk together with the lemon peel and juice. Stir till combined well. In a large bowl beat the whipping cream until it forms large stiff peaks. It's very important to whip the cream long enough, so beat until stiff peaks .
- Gently fold in the lemon mixture until combined with the whipped cream. Spoon in the mixture into the prepared pie crust.
- *** Bake your pie crust 10-15 minutes until the pie crust is slightly golden brown, take out and cool completely on rack before filling with lemon cream filling. *** Start the pie crust before you even begin the filling as the whipping cream once whipped ( think whipped cream) will start to loose it's density.
- You may use a graham cracker crust if you'd prefer, no reason to bake it at all.